Pierre’s Rhubarb Galette
Serves 6 to 8
1½ cups all-purpose flour
8 tablespoons cold unsalted butter, cut up
1 tablespoon sugar
Pinch of salt
¹⁄³ cup cold water
²⁄³ cup blanched almonds
½ cup plus 2 tablespoons granulated sugar
1 tablespoon all-purpose flour
1 pound red rhubarb, chopped
2 tablespoons unsalted butter, cut into small bits
¼ cup Currant Jelly (recipe follows; optional)
1 tablespoon granulated sugar
For the pastry: In a food processor, combine the flour, sugar, butter, and salt and process until blended, a minute or so. Add the water and process until little balls form. Press the dough together into a disk. Wrap the dough in plastic wrap or wax paper and refrigerate until chilled, about 30 minutes.
Meanwhile, for the filling: Grind the almonds with 2 tablespoons of granulated sugar and the flour. You can do this in a food processor or with a mortar and pestle.
Preheat the oven to 375°F.
On a silicone baking mat or piece of parchment paper, roll out the pastry into a large round about 12 inches in diameter. It’s okay if it isn’t perfectly round but don’t make it too thin: This pastry needs to be a bit on the robust side. Transfer the pastry on its baking mat to a baking sheet. Spread the almond mixture in the center of the pastry, leaving a 3-inch border all around.
Place the rhubarb on top of the almond mixture and sprinkle the remaining granulated sugar on top. Dot the top of the fruit with the butter. Gently fold the border of dough over the fruit, leaving the center open.
Bake for 1 hour, or until the pastry is golden brown and the fruit is bubbling. Let the galette cool slightly.
For the topping: In a small saucepan, heat the jelly over medium-low heat. Brush the hot jelly over the top of the whole galette. Sprinkle the granulated sugar over the crust and let come to room temperature before serving.
Currant jelly is excellent on toast but also perfect as a glaze on fruit tarts, lending a delicate layer of flavor and an appealing gloss. Sometimes I have about 1/3 cup of leftover jelly: too small an amount to can, but just enough to make Currant Wine Jelly. The timing for processing this jelly comes from the Ball Complete Book of Home Preserving.
Makes 3 half-pints
3 cups Currant Juice
3 cups sugar
In a 6- to 8-quart heavy-bottomed pot, combine the currant juice and sugar. Bring to a
boil over medium-low heat, allowing the sugar to dissolve. Increase the heat and boil the juice hard until a candy thermometer reaches 220°F at sea level, or 8°F over boiling temperature wherever you are.
Watch the bubbles: When they take on color, the jelly is usually ready, about 20 minutes. You can also test the jelly by letting a spoonful cool in the fridge for a couple of minutes. If the jelly drips off the spoon in dribbles, it’s not ready. If it shears off the spoon in a single drop, it is.
Have ready 3 clean half-pint jars and bands, and new lids that have been simmered in hot water to soften the rubberized flange. Pour the jelly into the jars leaving 1/4 inch of headroom. Wipe the rims, place on the lids, and screw on the bands fingertip tight. Process the jars in a water bath for 10 minutes. Be sure to make altitude adjustments when preserving.
Reprinted from The Kitchen Ecosystem: Integrating Recipes to Create Delicious Meals. Copyright © 2014 by Eugenia Bone. Photographs copyright © 2014 by Ben Fink. Published by Clarkson Potter, an imprint of Random House, LLC.